Chef Ray: Spinach and Ricotta Cannelloni

Delicious and crunchy, the honey really sweetens this breakfast nicely.

Spinach and Ricotta Cannelloni

Baked meals are always good on a winter night. This one is no exception.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Keyword: Ricotta Cannelloni, Spinach, Spinach and Ricotta Cannelloni
Servings: 1


  • 1 oil spray
  • 125 grams frozen spinach defrosted, drained
  • 4 small mushrooms finely chopped in a food processor
  • 1 tbsp peppadew peppers diced (optional)
  • 100 grams cottage cheese
  • 1 small egg
  • pinch ground nutmeg
  • pinch dried mixed herbs
  • 3 dried cannelloni tubes Tip: Instead of cannelloni tubes use large pasta shells.
  • ½ cup canned chopped tomatoes
  • 2 tbsp grated parmesan
  • 1 cup rocket
  • 5 cherry tomatoes


  • Preheat oven to 180℃. Lightly spray a small overproof dish with oil. In a bowl, combine spinach, mushrooms, peppers (if using), ricotta, egg, nutmeg and herbs.
  • Use a small spoon to fill cannelloni tubes with spinach mixture.
  • In a bowl, combine passata with ½ cup hot water. Place half in prepared ovenproof dish, with cannelloni tubes on top. Spoon any remaining spinach mix around cannelloni. Top with remaining passata.
  • Sprinkle with parmesan and bake for 25-30 minutes, until lightly golden.
  • To serve, sprinkle cannelloni with fresh basil, with rocket and cherry tomatoes on the side.

Bezzant, Niki; in Healthy Food Guide Meals for One & Two (2018) Healthy Life Media

Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them by taking photos of the meal I produce for myself.

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